You want to finish cooking the chops when they are firm, but not overly hard or leather-like. If they are too firm they will be dried out and tough in the middle.
In a frying pan the cook time will usually take anywhere from 3-5 minutes per side, depending on the thickness of the pork chops. In an oven they will be done after about 30 minutes at 375 degrees F (175 degrees C).
You can make a small tin foil tent to place over the pork chops to keep them warmer while they rest.
Previously it was commonly taught that pork needs to be completely white in the middle in order for it to be edible. The USDA now says that pork cooked to at least 145 degrees F (63 degrees C) that may still look a bit pink in the middle is perfectly safe to eat. [5] X Trustworthy Source Consumer Reports Nonprofit organization dedicated to consumer advocacy and product testing Go to source If the meat appears to be under-cooked, go ahead and pop it back into the frying pan or the oven and continue cooking in increments of 1-2 minutes.
Depending on the thickness of the pork chops, cooking them in a frying pan will take about 3-5 minutes per side. Baking pork chops in an oven will take about 30 minutes at 375 degrees F (175 degrees C).
Don’t let the thermometer touch the bone of the pork chop as this will not provide an accurate reading of the meat’s temperature.
If the temperature is less than 145 degrees F (63 degrees C), continue cooking the pork chops for 1-2 minutes until the internal temperature rises. [9] X Research source
When you make pork chops, remember the safest way to thaw frozen pork chops is to use cold water and not warm water. But it is not for cleaning the pork chop. The cold water does not clean up bacteria. If you want to defrost pork chops quickly, you can put them in a sealed bag like a Ziploc style bag and run them under cold water.
